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Coconut Crème Brûlée Tart
Ingredients
  • subheading: FOR THE CRUST:
  • 1 ⅓ cups all-purpose flour, plus more for the work surface
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 stick (4 oz) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • subheading: FOR THE COCONUT FILLING:
  • 1 ¼ cups sweetened flaked coconut, (see cooks notes below)
  • 1 ½ cups heavy cream
  • ¾ cup half-and-half
  • 6 large egg yolks
  • 2 tablespoons turbinado sugar, (see cooks notes below)
  • Pinch of salt
  • ¼ cup turbinado sugar, finely ground if desired (see cooks notes below)
  • Raspberries for garnish, (optional)
Steps
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